Bayou Smoky Shrimp and Fried Cornbread Green Tomatoes

Ingredients

REMOULADE
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon whole grain mustard
2 tablespoons diced pimiento
2 tablespoons lemon juice
3-4 dashes hot sauce, to taste

AREPAS
1 (7 ounce) bag Martha White Sweet Yellow Cornbread Muffin Mix
2/3 cup milk
1 egg
½ cup crumbled Cotija cheese

GREEN TOMATOES
1 cup panko
1 ¼ teaspoon Cajun Seasoning
½ cup Martha White Sweet Yellow Cornbread Muffin Mix (from a 7 oz bag)
1 egg
¼ cup milk
8 slices firm, green tomatoes
Vegetable oil, for frying

SHRIMP
1 pound shelled, deveined shrimp, thawed if frozen
2 tablespoons lemon juice
Kosher salt to preference
1 tablespoon paprika
1/8 teaspoons coarse black pepper
3 tablespoons vegetable oil
¼ cup chopped cilantro
Lemon wedges, if desired
Hot sauce, if desired

Directions

1. In a large bowl, mix all arepa ingredients except the cheese until well combined.
2. Heat a 10.25 inch Lodge Cast Iron Skillet over medium heat until hot. Spray with nonstick cooking spray.
3. Pour about 1/3 cup batter into hot skillet (dividing to make 4 arepas).
4. Cook until top has a bubbly surface; flip.
5. Sprinkle top with about 2 tablespoons cheese; cook until light brown on bottom. Fold arepa over to make